Beef Burritos

Ingredients

• 2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
• 2 tablespoon(s) vegetable oil
• 1 cup(s) water
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 teaspoon(s) dried oregano
• 2 teaspoon(s) salt
• 1 teaspoon(s) pepper
• 1 28-ounce can(s) diced tomatoes, undrained
• 2 tablespoon(s) all-purpose flour
• 2 4-ounce can(s) chopped green chilies
• 1/4 cup(s) cold water
• 4 to 6 drop(s) hot pepper sauce
• 18 8-inch flour tortillas, warmed
• Shredded cheddar cheese, sour cream and salsa

Preparation

1. • In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool.
2. • Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. • Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.